Sangiovese tomato sauce

I've come to count on this aromatic sauce serves as my (almost) all-purpose tomato-red wine sauce. I love it tossed with pasta or generously spooned a frittata. It will keep for up to 2 days in a covered container in the refrigerator. Another bonus: The recipe multiplies easily.

Quick Clicks

Heat the oil in a medium saucepan over medium heat. Add the shallot and garlic; cook, stirring constantly until tender, about 2 minutes. Stir in the tomatoes, wine, and sugar. When the liquid begins to bubble, reduce the heat to medium-low; cover and cook until the tomatoes are completely softened, about 15 minutes.

Let the sauce cool for a few minutes, then transfer to a blender and purée. Stir the purée through a mesh strainer to remove the seeds. Return the sauce to the saucepan; stir in the basil, parsley, red-pepper flakes, salt, and pepper. Taste and adjust the seasoning.

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